- 6 (8-ounce) veal shanks, trimmed
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour (about 1 ounce)
- 1 tablespoon butter, divided
- 1 cup finely chopped yellow onion (about 1 medium)
- 1/2 cup finely chopped carrot (about 1 medium)
- 1/2 cup finely chopped celery (about 1 stalk)
- 2 bacon slices, diced (uncooked)
- 1 cup dry white wine
- 1 cup fat-free, less-sodium beef broth
- 1 (14.5-ounce) can no-salt-added whole tomatoes, drained and chopped
- 1 cup chopped fresh flat-leaf parsley
- 1 teaspoon grated lemon rind
- 1 garlic clove, minced
- calories 358
- caloriesfromfat 32 %
- fat 12.5 g
- satfat 4.2 g
- monofat 4.5 g
- polyfat 1.3 g
- protein 49.2 g
- carbohydrate 9.8 g
- fiber 1.6 g
- cholesterol 186 mg
- iron 3.1 mg
- sodium 818 mg
- calcium 89 mg
How to Make It
Sprinkle veal with 1/4 teaspoon salt and pepper; dredge in flour.
Melt 1 1/2 teaspoons butter in a large Dutch oven over medium-high heat. Add 3 veal shanks, and cook for 8 minutes, browning on all sides. Remove to a plate. Repeat procedure with remaining 1 1/2 teaspoons butter and veal.
Add onion, carrot, celery, and bacon to pan; sauté 5 minutes or until vegetables are tender. Add wine; cook 5 minutes or until liquid almost evaporates. Add remaining 1/2 teaspoon salt, broth, and tomatoes. Return veal to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until veal is tender.
Combine parsley, rind, and garlic in a small bowl. Stir into osso buco; cook 10 minutes.